Ham Egg Muffins
These Ham Egg Muffins use up leftover ham from our Savory Mustard Herb Ham recipe. That makes these the perfect breakfast or brunch to serve during the holidays!
Ham Egg Muffins
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
These Ham Egg Muffins use up leftover ham from our Savory Mustard Herb Ham recipe. That makes these the perfect breakfast or brunch to serve during the holidays!
Ingredients
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1/2 cup Organic Valley® Grassmilk
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1 teaspoon dried sage
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1 teaspoon dried parsley
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1 teaspoon fennel seeds
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1/2 teaspoon marjoram
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1/2 teaspoon black pepper
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8 ounces leftover ham (or deli slices)
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1 cup spinach, chopped
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1/2 red pepper, diced
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Avocado oil cooking spray
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Green onions, for topping
Directions
- Preheat the oven to 375°F.
- In a large bowl, add the eggs, milk, heavy whipping cream, sage, parsley, fennel seeds, marjoram, and black pepper. Whisk to combine completely.
- Dice the ham and add to the egg mixture. Add the chopped spinach, red pepper, and half of the cheese. Stir to combine completely.
- Grease the muffin pan well with cooking spray. Scoop the egg mixture into the muffin pan, filling cavities almost all the way full.
- Top the mixture with the remaining cheese.
- Bake for 20 to 25 minutes, until the egg is cooked and the tops look golden brown.
- To serve, add chopped green onions. Serve with ketchup or hot sauce.
